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Charred Broccoli with Garlic | Roots & Boots

Charred Broccoli with Garlic

  • Author: Kathleen | Roots & Boots


I agree with Julia Child when she said “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”  This charred broccoli with garlic is a perfect example of good food from fresh ingredients.


  • 2+ tablespoons bacon drippings or fat of choice
  • broccoli: 2 medium heads or equivalent amount of florets
  • water: about 1/2 cup
  • garlic, sliced: 3-4 cloves
  • red pepper flakes: just a dash
  • optional: unrefined sea salt & freshly ground pepper, to taste
  • optional: top quality balsamic vinegar, for serving


  1. Start with a delicious fat like bacon drippings.  Heat your fat of choice in a skillet, preferably cast iron.
  2. Add the broccoli.  Heads or florets will work; just be sure to slice any thick stems.  Halved florets should be placed cut side down in the skillet.
  3. Cover the skillet and cook for a few minutes, depending on the size and thickness of your broccoli, until charred on one side.
  4. Add a bit of water, about 1/2 cup, and cover again.  Cook until water has disappeared.
  5. In the meantime, slice your garlic.  Clear a spot in the skillet to add the garlic so that it comes in contact with the cast iron.  Add a bit more fat if necessary.  Cook for a minute or two, uncovered.
  6. When the garlic is nicely browned, add a dash of crushed red pepper flakes.  Depending on which fat you used, you may want to season with a bit of unrefined sea salt and freshly cracked pepper.
  7. This charred broccoli with garlic is delicious on its own, but we love to serve it with a dash of high quality balsamic vinegar.

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